1. Cut the pork belly into even slices.
2. A piece of fresh northern tofu.
3. Cut slices about 8 mm.
4. Cut the sharp pepper into diamond-shaped slices and tear off the fungus.
5. Dried chili, green onion and sliced garlic, set aside with the aniseed.
6. Fry the tofu slices in a frying pan until golden brown and remove the oil to control the oil.
7. Leave the bottom oil in the pot, add the pork and stir-fry slowly. Add green onion, garlic, dried chili, and aniseed to fry until fragrant. Add five-spice powder, sugar and saute until fragrant.
8. Add the fried tofu cubes and cook a tablespoon of hot water. Add the chicken essence, stir well, and reduce to a low heat for 5 minutes.
9. Add the hot peppers, stir-fry the fungus evenly, and turn off the heat.
10. Put it out of the pot and serve it on the plate.
Tips:Don't cut the sliced pork too thick. \nCut the tofu slices well and cook them at the same time when they are fried. \nThe five-spice powder can be put early when frying the meat, the more fragrant the more fragrant. \n\n
